A Lemon Tart inspired by FBC 2010

Lemon Tart and FBC 2010! How on earth do I bring these two things together? This becomes even more of a puzzle if you take into consideration that I did not even attend the FBC 2010. Well, let me tell you I may not have been there in person, but I got to read all about this event  here, here and here and it just reminded me of our own South African Food Bloggers Conference....... What caught my attention reading all these posts with all these amazing photos, was that delicious  lemon tart.....

Those of you who visit my blog on a regular basis, will know that I LOVE lemons. I will sneak lemon juice and zest into just about any recipe. If I taste something for seasoning and it tastes "flat", lemon is the first thing I add and let me tell you, it almost always does the trick! So when I spotted that delicious lemon tart that was served at the FBC 2010, I knew I had to make it and soon!! When looking for a dessert, cake or tart recipe, James Martin is always my first port of call. I just LOVE the man! Let me tell you, his Lemon Tart Recipe did not disappoint me one bit!

Lemon Tart - Adapted from James Martin's recipe



For the crust



250gr butter - softened

125gr icing/confectioner sugar

375gr self raising flour

Preheat oven to 200C/400F/Gas 6.

Cream the butter and sugar until is is light in color and fluffy. Add the flour and mix with your hands until the dough comes together. Shape into a flat round disc, cover with cling film and let it rest for a couple of hours. When ready to start, roll out the pastry on a floured surface until you have a big enough piece to line a 23cm/9in loose-bottom tart ring. Butter the flan ring with butter, making sure you have covered every nook and cranny!!. Line the tart ring with the pastry. Work gently, do not stretch the pastry.Allow the pastry to overhang the edges of the ring slightly. Line with a circle of greaseproof paper and fill with rice or baking beans.

Transfer to the oven and bake for about 10 minutes. Remove from the oven and remove the beans and greaseproof paper, then return to the oven for five minutes, or until the tart case is lightly browned.



For the filling







8 free range eggs

200 gr caster sugar

500 ml double cream

5 lemons - juice and zest



Crack the eggs into a bowl and whisk to break up the yolks. Add the sugar and mix well. Add the cream and the lemon juice and stir. Pour the mixture through a sieve, then add the lemon zest and set aside.

Reduce oven temperature to 150C/300F/Gas 2 and pour the lemon mixture into the tart case. Bake in the oven for about an hour, or until the filling is just set and the pastry is golden-brown.



Remove the tart from the oven and trim the excess pastry off the edges. Leave to cool completely,  place in the fridge to chill for another couple of hours.



For an  extraordinary treat, slice a round of goat's cheese into slices and place all over the lemon tart. Dust lavishly with icing sugar and pop under the hot grill until golden and bubbly. Delicious!!





I am sending this Delicious tart over to The Monthly Mingle, inspired by our very famous spice girl, Meeta. This month it is hosted by Erin of The Apartment Kitchen.